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Cold avocado chili-buttermilk soup

Cold avocado chili-buttermilk soup

Cold avocado chili-buttermilk soup with LAND-LEBEN croutons


Serves 4

  • 4 ripe avocados
  • ¼ red chili pepper
  • 2 limes
  • a few slices of fresh ginger
  • 500 ml buttermilk (very cold!)
  • 100g crème fraîche
  • 200 ml cold vegetable broth
  • ½ bunch of basil
  • Honey
  • Salt, pepper
  • LAND-LEBEN Croutons Nature


Preparation time: 30 minutes

Peel the avocados and remove the pit. Cut into small pieces. Cut the chili pepper in half and remove the seeds. Mash the avocados, chili peppers and buttermilk with the lime peel and the peeled, minced ginger slices; gradually add the lime juice. Add the basil leaves and season to taste with salt, pepper and honey.

Serve with LAND-LEBEN croutons and a sprig of basil.

The soup should be ice cold and served immediately. It will lose its color if left to stand.


Dice tomatoes and serve on top of soup with chopped basil, a few drops of olive oil and LAND-LEBEN croutons.

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